POKIDDO INDOOR PLAYGROUND scored 79; newer inspection records 100

1. 01

   Employee health reporting

   Item 2-2A ↗

   Observed that the two people working together n the kitchen did not have a verifiable way to show that they were aware of the employee health policy Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

   Inspector’s full note +

   Code .03(2)(o)

   Observed that the two people working together n the kitchen did not have a verifiable way to show that they were aware of the employee health policy Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
2. 02

   Food protection

   Item 4-2A ↗

   Observed pizza stored in walk in freezer without having any cover. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Pizza was covered with plastic wrap by person in charge

   Inspector’s full note +

   Code .04(4)(c)1(iv)

   Observed pizza stored in walk in freezer without having any cover. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Pizza was covered with plastic wrap by person in charge

   Official report · Item 4-2A ↗
   No correction or repeat marker recorded.
3. 03

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed the ice machine to where the ice touches to have buildup of debris. If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 171ºF (77ºC) or above. (P)

   Inspector’s full note +

   Code .05(6)(k)

   Observed the ice machine to where the ice touches to have buildup of debris. If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 171ºF (77ºC) or above. (P)

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
4. 04

   Cold holding

   Item 6-1A ↗

   Observed multiple tcs foods to be above 41 degrees Fahrenheit. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge he discarded food.

   Inspector’s full note +

   Code .04(6)(f)

   Observed multiple tcs foods to be above 41 degrees Fahrenheit. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge he discarded food.

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
5. 05

   Food labeling and containers

   Item 10D ↗

   Observe seasonings and bottles with no labels identifying what it was. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food source for each major food allergen contained in the…

   Inspector’s full note +

   Code .04(7)(c)

   Observe seasonings and bottles with no labels identifying what it was. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. (Pf) (vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (C) (vii) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. (C) Corrective Actions: Person in charge labeled items

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
6. 06

   Equipment design and condition

   Item 15A ↗

   Observed the upright cooler to be out of service with tcs foods stored inside. The cooler will not work at all Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Inspector’s full note +

   Code .05(6)(a)

   Observed the upright cooler to be out of service with tcs foods stored inside. The cooler will not work at all Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Official report · Item 15A ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.